Discover how to make a delicious chocolate cake with this simple recipe, perfect for chocolate cupcakes, sheet cakes, or layered cakes! This recipe delivers a moist, fluffy, and richly chocolatey treat.
INGREDIENTS
- 2 cups (240 g) all-purpose flour
- 1 cup (105 g) natural cocoa powder (*see note for using Dutch-processed cocoa)
- 2 1/4 cups (445 g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 3 large eggs, room temperature
- 1 TBSP (15 ml) vanilla extract
- 2/3 cup (158 ml) milk, room temperature (whole milk preferred, but any milk works)
- 3/4 cup (178 ml) vegetable oil (or another neutral-flavored oil like canola or avocado)
- 1 1/2 cups (355 ml) very hot coffee (or very hot water)
INSTRUCTIONS
Step 1: Prep
- Preheat the oven to 350°F (177°C).
- Prepare your baking pan:
- For a sheet cake (9×13″ or 22×33 cm), butter the pan and optionally line it with parchment paper for easier release.
- For layer cakes (8″ or 9″ round, 20 or 22 cm), butter and optionally line the tins with parchment paper.
- For cupcakes, line the tin with cupcake liners.
- This recipe yields 1 sheet cake, 2 round layer cakes, or about 24 cupcakes.
Step 2: Mix Dry Ingredients
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, milk, and vegetable oil. Leave the hot coffee or water aside for now.
Step 4: Finish Mixing the Batter
- Add the wet ingredients (excluding the coffee or water) to the bowl with the dry ingredients.
- Mix on medium-low speed using a hand mixer or a stand mixer with the paddle attachment.
- Gradually pour in the hot coffee or water while mixing. The heat will “bloom” the cocoa powder, enhancing its chocolate flavor. Don’t worry—the cake won’t taste like coffee.
Step 5: Bake
- Pour the batter into the prepared pan(s):
- Sheet cake: Bake for 35-45 minutes.
- Layer cakes: Bake for 25-30 minutes.
- Cupcakes: Bake for 18-25 minutes.
- The cake is ready when it feels firm and springs back when gently pressed in the center.
Step 6: Cool
- Let the cake cool completely on a wire rack before frosting. Pair it with chocolate buttercream frosting or whipped chocolate ganache for the best results.
STORAGE
Keep the cake covered with foil or plastic wrap at room temperature for up to 3 days.
Notes
- If using Dutch-processed cocoa powder instead of natural cocoa powder: Omit the baking soda and increase the baking powder to 1 tablespoon.
